baking frenzy with kids

Bee is home sick so for the 2 days she's home we baked each day !  She asked to do craft but I was busy with a cranky baby that likes to spit up, so we opted for baking.  It's not too time consuming and I don't have to participate full on.  After whipping up the ingredients, the kids get to do the cutting or pouring, then we let it cook in oven (no need to monitor).  Once done the kids get to decorate and eat their creations.  This keeps them busy, while I can still feed baby or take a shower to clean myself from the spit up !  

I also get to decorate a few cookies and cupcakes and eat them !  So yummy !  Recipes below.

Prep Time: 
Cook Time: 


  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 1 1/3 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • Store-bought or homemade frosting
  • Assorted sprinkles
  • Equipment: Assorted cookie cutters


  1. In a medium bowl, sift together the flour, baking powder and salt.

  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 2 minutes. Add the sugar and continue beating until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, beating between each addition, then add the vanilla.

  3. Turn the mixer off. Add the flour and then beat just until combined.
  4. Remove the dough, shape it into a disk about 6 inches wide and wrap it securely in plastic wrap. Refrigerate the dough for a minimum of 1 hour. (See Kelly's Notes.)
  5. When ready to bake, preheat the oven to 350ºF and line two baking sheets with parchment paper.
  6. Remove the dough from the fridge and cut it in half. Roll half the dough between two pieces of wax paper until it's about 1/4-inch-thick. Using cookie cutters, cut out your desired shapes and place them roughly 2 inches apart on the cookie sheets. Repeat the rolling and cutting process with the remaining dough. (Leftover scraps can be re-rolled.)
  7. Refrigerate the cut-out cookies for 15 minutes. (This helps them keep their shape when baking.)
  8. Bake the cookies for 9 to 11 minutes until pale golden, and then transfer them to a rack to cool completely. Frost and decorate as desired.
  9. Kelly's Notes:
  10. The dough can be refrigerated overnight, however when you remove it from the fridge, you will likely need to let it rest at room temperature for some time before it's soft enough to roll.
  11. When in doubt, remove the cookies from the oven just prior to them turning pale golden. The cookies will crisp slightly as they cool, so removing them while slightly underbaked guarantees your cookies will remain soft. For crispier sugar cookies, bake them the full time.



1 1⁄2cups flour
1cup sugar
1teaspoon baking soda
1teaspoon salt
1⁄2cup cocoa powder
1cup water
1⁄2cup vegetable oil
1teaspoon vinegar


Mix all of the dry ingredients well with a mixer or wooden spoon first then add in all your liquid ingredients. It should be brown and smooth, free of lumps.

Bake at 350 F for 15-17 minutes if you are baking cupcakes for a cake I'd say 17-25 minutes.